How to prepare Ekuru and Ata dindin (stew)
Ekuru and ata dindin(stew) is commonly eaten amongst the Yorubas in Nigeria, oftentimes they’ve been arguments about where Ekuru originated from, some say it originated from kwara while some argued that it originated from Ondo.
Ekuru is made from steamed blended parboiled beans, it is a bit similar to Moimoi
- 1 small onion
- 360g black-eyed or brown beans
- Vegetable oil
- Habenero pepper
- Smoked mackerel fish
- Blended tomatoes or tomato paste
- Sal to taste
Note: Before preparing your ekuru, you must endeavor to peel and soak your black-eyed beans for 3 hours before cooking, by doing this blending your beans will be easier.
- Blend the beans with the onions and crushed seasoning cubes and pour into a big bowl with 600 ml of water.
- Add the vegetable oil (if using it) and stir.
- Slowly add the remaining water and stir the mixture at the same time till you get a good mix of all the ingredients.
- Add salt to taste and stir very well.
- Put some water in a pot to boil.
- The water should be about 1 cm deep.
- When the water boils, add some padding that will be a base for the Moi Moi wraps.
- Scoop the Moi Moi mix into your container of choice and gently place it in the pot of boiling water.
- When done, cover the wraps with some leaves or a plastic bag to keep the heat
- Cover the pot and start cooking on medium heat.
- Check it from time to time
- Add small quantities of water time from time to time.
- The length of time you will cook your ekuru depends on the quantity of your mix
- It is advisable to cook your ekuru for at least 1 hour
- Check it from time to time till it is done
- Put the chunks of fish in a clean pot.
- Add the onions, some water, stock cube, pepper, and nutmeg.
- Stir and start cooking.
- Once it boils, add the pepper and tomato mix.
- Cover and leave to simmer
- Your stew is ready